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There's been speculation that this first made news after President Reagan innocently announced his liking for fancy French soups...and was immediately accused of being elitist. Whatever. It's definitely a homespun, plain soup, and not as bad as you might think when you see that there's hominy in it. This corn product--with an Algonquin Native American name--was an important food to early U.S. pioneers. It's a nice firm little ball in the soup--almost dumpling like. Serve the soup as a lunch meal to 4-6 people with lots of cornbread, cold milk, and maybe a big American pie for dessert. Here's the recipe verbatim--note the non-elitist allowance for canned foods and bouillon cubes.

• 2 pounds lean ground beef
• 2 Tablespoons butter
• 2 cups diced onions
• 2 cloves chopped garlic
• 1 and 1/2 cups sliced carrots
• 1/4 teaspoon ground black pepper
• 10 ounces [canned] hominy
• 1 cup diced green peppers
• 3 quarts [12 cups] beef broth or water with bouillon cubes
• 16 ounces chopped tomato (canned or fresh)
• 2 cups sliced celery

Step 1: Brown meat in butter in six-quart sauce pan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered.

Step 2: Add beef broth or water with bouillon cubes. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup for 10 minutes more. Makes 4 quarts.